Scott's Recipe

Cheesy Chicken Spaghetti

Category: Cajun

2 chicken breast, cooked and cut into pieces
1 large onion
1 large bell pepper
4 cloves garlic, minced fine
2 stalks celery, chopped
parsley
1 can ROTEL tomatoes
2 cans cream of mushroom soup
1 large can chicken stock
water
16 oz. spaghetti pasta
16 oz package Velveeta cheese
2 cups mild cheddar cheese, shredded
Cajun seasoning to taste


1. In a large pot, place the fryer or chicken breast and add chicken stock. Add enough water to cover the chicken and boil until tender. When done, remove the chicken and reserve the stock.
2. Sauté vegetables in oil or butter until tender and set aside.
3. Boil the spaghetti in the chicken stock until al dente, per directions on box.
4. Debone the chicken & cut into pieces.
5. With the spaghetti still in the chicken stock, add vegetables, chicken, cream of mushroom soup, ROTEL, and cheeses.
6. Add Tony Cajun seasoning to taste.

The soup will be thin at first, but will thicken slightly.
Recommended Sides: Garlic bread & green peas